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The peach is a specialty of Xinjiang, due to the climatic characteristics of Xinjiang and unique soil and water conditions, the production of peach fruit, sweet, juicy, fresh fruit smell fragrant, sweet and delicious, nutrient-rich and known inside and outside. Peach results early, high yield, generally planted two years to see fruit, three-benefit, high and stable yield, fruit harvesting period of duration (August 10 - August 25, 2008), mainly fresh sales, but it was extremely difficult storage, post-harvest 2-3 days flesh softening quickly rot loss of edible value, it is difficult to sell, resulting in price greatly reduced, resulting in a lot of rot and pollute the environment every year for various reasons, did not sell her peach total yield about 30-35%. Therefore, to solve peach storage problem is the peach industry problems to be solved. This experiment under different storage conditions, peach physiological and biochemical indexes were measured, and analyzed the physiological and biochemical indicators of changes in the law peach during storage under different storage conditions and with peach core browning and softening of the flesh corruption relationship. The determination of the above indicators, to determine the best storage parameters to provide a theoretical basis for large-scale commercial storage. Experimental results show that: (1) with refrigerated (-1-1 ° C), MA storage (without ethylene absorbent, -1-1 ° C) and MA Storage (ethylene absorbents, -1-1 ° C) compared to controlled atmosphere storage [4% -6? 2% -4? 2 (-1-1 ° C)] can significantly reduce the peach during storage, respiration rate and respiratory rate, and better maintain firmness, solid content and vitamin C content, as well as maintaining the peach fruit sugar-acid ratio, better able to maintain the flavor and quality of the peach fruit, help extend fruit storage and preservation time. (2) peach during storage of polyphenol oxidase activity was positively correlated with the peach browning index, have a significant impact on the content of polyphenol oxidase browning. We can control the activity of polyphenol oxidase start control peach browning. Reduced polyphenol oxidase activity, but also can significantly reduce the degree of browning of peach. And the atmosphere storage storage conditions, a correlation coefficient of 0.9901, the most obvious influence, which also controlled atmosphere storage to control peach browning effect is most obvious. (3) peach polyphenol content and browning index into a negative relationship between the content of phenolic compounds can significantly affect the degree of browning of peach, peach polyphenol content the higher and the lower browning index. Polyphenol oxidase (PPO), the premise of the existence and content of certain cellular content of polyphenols in the level directly restricts the occurrence and development of enzymatic browning. Controlled atmosphere storage conditions, the browning index of the polyphenol content of peach. (4) the entire storage period, controlled atmosphere storage play to the advantage of the regulation of O2 and CO2 concentration, as well as the temperature ability to better control the accumulation of H2O2, delaying peach softening corruption. Late storage, four processing MDA content difference is very obvious that the minimum content of MDA atmosphere storage. The entire storage process controlled atmosphere storage has played a more significant results in the inhibition of peach aging. Controlled atmosphere storage conditions, peroxidase (POD) activity changed little, the best storage effect. (5) In the four storage methods, controlled atmosphere storage to maintain the stability of cell structure and fruit disease resistance effect than the other three storage effect, especially in storage in the late peach, reduce the rate of starch granules within the cell slow significantly inhibited the after-ripening peach fruit senescence.
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